If you've seen a recipe that calls for "grated" ginger and don't have any implement that grates other than a cheese grater, here is what you need: a ginger grater. Now, I don't often go in for implements that have only one use, but for this it's totally worth it.
There are more varieties than one would guess for a sole-use implement. I picked up a lovely painted ceramic one at a market in Aix-en-Provence last year as a gift for a friend. I so wished I had gotten myself one that I went hunting for one when I returned. I found a very utiltarian one at our local Asian market for around $5. It's not pretty like the one I brought my friend, but it does a superb job of producing pulpy "grated" ginger.
Why would you want grated ginger versus minced or chopped? There are times when you need it to blend into a liquid and not leave chunks that even the finest mince would leave. Grating also releases more juice and results in a slightly milder flavor than mincing or chopping. That means the effect on a dish is different and can be taken into account when deciding which method to use. The three methods line up in order of intensity from least (grated) to most (chopped). I think about using grating if I want the flavor of ginger, but mincing or chopping if I want the taste to jump out.
I hope you have an excuse to use grated ginger and find yourself a ginger grater!
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